Vegan chicken-style pitta
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This vegan chicken-style pitta recipe makes a great plant-based lunch – the homemade pittas are worth the effort, but you could use shop-bought versions to make this meal even quicker.
Ingredients
For the pitta bread
- 150g/5½oz self-raising flour, plus extra for dusting
- ½ tsp caster sugar
- ¼ tsp baking powder
- 2 tsp sunflower oil
- 100ml/3½fl oz oat milk, plus extra if needed
- ½ tsp fine sea salt
For the filling
- 2 tbsp rapeseed or sunflower oil
- 1 red onion, finely sliced
- 1 green pepper, deseeded and sliced
- 2 garlic cloves, crushed
- 1 tsp fennel seeds
- 1 tsp mustard seeds
- ½ tsp ground turmeric
- ½ tsp hot chilli powder
- 200g/7oz vegan chicken-style pieces (or cooked chicken breast)
- 2 tbsp tomato ketchup
- 2 tbsp dark soy sauce
- 2 tbsp maple syrup
- squeeze of lemon or lime juice (optional)
- fresh coriander, lemon and lime wedges, and plain yoghurt (plant-based or dairy), to serve
Method
To make the pitta breads, mix the flour, sugar, baking powder and salt with your hands in a large bowl. Add the oil, then slowly add a little of the milk and start mixing with your fingers. Add more milk, a little at a time, until it comes together into a dough. Keep kneading until smooth. (Cover and rest for 30 minutes if you have time.)
Divide the dough into two balls (each around 100g/3½fl oz). On a lightly floured surface, roll each ball out with a rolling pin into a round, roughly 4mm thick, sprinkling with extra flour if needed. Repeat with the other dough ball.
Heat the griddle pan or a sturdy frying pan over a medium heat. Cook the pittas one at a time for 2–3 minutes on each side, or until lightly browned and risen. Keep warm.
For the filling, to make a sticky chicken-style topping, heat the oil in a frying pan over a medium heat and gently fry the onion and pepper for 5 minutes, or until softened and lightly browned. Add the garlic and spices and cook for a further 2 minutes, stirring constantly.
Scatter the chicken-style pieces into the pan and add the ketchup, soy sauce and maple syrup. Stir in 4 tablespoons water and bring to a simmer. Cook for 2–3 minutes or until the chicken-style pieces are hot. Adjust seasoning to taste, adding a squeeze or lemon or lime juice, if using.
Cut the pitta into triangles and divide between two plates. Top with the sticky chicken-style pieces and garnish with fresh coriander. Add lemon or lime wedges for squeezing over and drizzle with yoghurt to serve.
